Sweet, heat, and salty—what a great combination! Sweet peanut butter fudge with spice and a little heat, plus a topping of crunchy chips!
Anyone who has slipped crispy potato chips into their peanut butter and jelly sandwiches (and I'm sure it's not just me!) knows that the combination is quite freaking good!
This fudge is awesome not only because it brings together peanut butter, spice, a little heat, and very crunchy potato chips, but because it's a fairly fuss-free fudge to make. It's adapted from the no-fail fudge recipe from the Marshmallow Fluff company.
I chose to use kettle-cooked potato chips for that ultimate crunch—whenever the urge to more-or-less eat a whole bag of chips, it's always the kettle-cooked variety. (Don't judge.) That mega-crunch is very satisfying with the smooth fudge.
Why you'll love this treat
No candy thermometer is needed here! The fudge mixture gets a quick simmer on the stovetop, and you can test the doneness with the soft ball test (dropping a little into cold water.) That makes this fudge fairly easy to pull together.
It's a unique peanut butter fudge that has the spice of cinnamon and some heat for cayenne. The spice layers along with salty, crunchy chips are really nice against the sweet, peanut buttery fudge!
Be warned that this fudge is really rich! A small piece will satisfy you and there'll be plenty to share with ravenous friends, or to give as gifts!
🔪 How to make Potato Chip-Topped Spiced Peanut Butter Fudge
Step 1: Prepare a few things
Line a square pan with parchment paper. Have a bowl of ice water ready by the stove. Crush some potato chips.
Step 2: Simmer the ingredients
Stir together the marshmallow, sugar, milk, and flavorings in a large saucepan. Bring the mixture to a simmer and cook it to the soft ball stage. (There are directions below—it's easy!)
Step 3: Pour and add the chips
Stir in the peanut butter, then pour it into the pan. Stir the crushed chips in, then let the fudge set for two hours.
Step 4: Slice and serve
Cut the fudge into small pieces, and enjoy!
- The equipment you'll need for this recipe include an 8-inch by 8-inch pan, wax or parchment paper, a large saucepan, a heatproof spoon and rubber spatula, and something to crush chips with.
- As with any homemade candy, be careful while cooking the mixture on the stove. Hot sugar burns like the Dickens! If you're making this with kids, be sure an adult is in charge at the stovetop.
The recipe for this Potato Chip-Topped Spiced Peanut Butter Fudge is below! First, a few other sweet and peanut buttery treats for you!
💬 Let me know how you like this fudge! Leave a comment down below.
Potato Chip-Topped Spiced Peanut Butter Fudge
- 1¼ cups kettle-cooked potato chips (about 1.25 ounces) plus a few extra chips for the top
- 2½ cups granulated sugar
- 7½ ounces marshmallow creme (Fluff) (about 1 cup)
- ½ cup plus 2 tablespoons evaporated whole milk
- 4 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon ground cayenne pepper
- 1 cup creamy peanut butter (about 8 ounces)
- Line an 8-inch by 8-inch pan with two strips of wax or parchment paper: the strips should be as wide as the bottom of the pan and be long enough to extend over the edges; have one strip go in one direction and criss-cross the other over it. This will allow you to lift the fudge out of the pan once it's set.
- Have a small bowl of ice water ready next to the stove.
- Place the 1¼ cups of chips into a small bowl, and use a potato masher or the bottom of a glass to crush them into coarse pieces. Hold these aside.
- Combine the sugar, marshmallow creme, evaporated milk, butter, vanilla, cinnamon, and cayenne in a large saucepan over medium-low heat. Stir the mixture frequently until everything melts and is smooth.
- Increase the heat slightly to medium, and stir constantly scraping the bottom of the pan until the mixture comes to a rolling boil. (Note: this stuff is hot - I mean like molten lava-hot, so be very careful not to get splattered.)
- Continue stirring the mixture constantly for another 3 minutes until it reaches the "soft ball" stage: use a spoon to drizzle a tint bit into the ice water - the fudge mixture is ready when you can form it into a soft ball in the water. If it's not ready cook it for 30 seconds to a minute longer and test again.
- Remove the pan from the heat.
- Stir in the peanut butter until it is thoroughly combined and the mixture looks smooth. Immediately pour the peanut butter fudge mixture into the prepared pan and spread it into an even layer.
- Pour the crushed potato chips over the top. Use a spoon to stir through a few times to incorpoate the chips into the fudge mixture. Add a few whole chips (or larger pieces) across the top.
- Place the pan on a wire rack and leave it out at room temperature to cool and set, which should take about two hours.
- Once the fudge is set, use a sharp knife to slice the fudge into 36 pieces. (Or larger pieces, if you'd rather!)
- Store the fudge wrapped at room tempertature for up to 4 days.
- Adapted from the No-Fail Fudge recipe from the Marshmallow Fluff company.